Garlic Butter Shrimp Linguine (Printable Version)

Succulent shrimp in garlic butter sauce tossed with al dente linguine. An elegant Italian-American pasta ready in just 25 minutes.

# Ingredient List:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Pasta

02 - 12 oz linguine pasta

→ Sauce

03 - 4 tbsp unsalted butter
04 - 2 tbsp extra virgin olive oil
05 - 6 cloves garlic, minced
06 - 1/4 tsp crushed red pepper flakes
07 - Zest of 1 lemon
08 - 2 tbsp fresh lemon juice

→ Finishing

09 - 1/4 cup fresh parsley, chopped
10 - Salt and freshly ground black pepper to taste
11 - Freshly grated Parmesan cheese for serving

# Step-by-Step Instructions:

01 - Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
02 - While the pasta cooks, pat the shrimp dry and season lightly with salt and pepper.
03 - In a large skillet over medium heat, melt the butter with olive oil. Add the garlic and red pepper flakes; sauté for about 1 minute until fragrant, but not browned.
04 - Add the shrimp in a single layer. Cook for 2 minutes per side until pink and just cooked through.
05 - Stir in the lemon zest and juice. Add the drained linguine and toss to coat, adding reserved pasta water a little at a time if needed to loosen the sauce.
06 - Remove from heat and toss in the chopped parsley. Season with additional salt and pepper to taste.
07 - Serve immediately, topped with grated Parmesan if desired.

# Expert Advice:

01 -
  • It tastes like restaurant quality but comes together faster than ordering takeout.
  • The garlic butter clings to every strand of pasta and coats the shrimp in a way that feels indulgent without being heavy.
  • You only need one pan after the pasta boils, which means less cleanup and more time enjoying what you made.
  • It works just as well for a quiet weeknight dinner as it does when you need to impress someone without breaking a sweat.
02 -
  • Shrimp cook in under five minutes and turn rubbery if you leave them in the pan too long, so watch them closely and pull them off as soon as they turn opaque.
  • That reserved pasta water is not negotiable, the starch in it helps the butter and oil emulsify into a real sauce instead of separating into greasy puddles.
  • Always zest the lemon before you juice it, trying to zest a juiced lemon is miserable and you'll end up with nothing.
03 -
  • If your skillet isn't big enough to toss the pasta comfortably, return everything to the empty pasta pot instead of fighting with a crowded pan.
  • A microplane zester gives you fluffy lemon zest that melts into the sauce, while a regular grater leaves you with thick strips that don't distribute evenly.
  • Don't rinse the pasta after draining it, that starch on the surface is what helps the sauce cling and creates the silky texture you're looking for.
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